1 - Situation:
1. Position: Employee
2. Position Title: Shift Leader
3. Reporting hierarchy: Store Manager
4. Location: Restaurant
2 - Summary of the main missions:
The Shift Leader assists the Store Manager of the establishment in his/her various tasks by supervising and coordinating the activities of the restaurant. He or she is responsible for the image of the Burger King® brand.
5. Customer service :
The Shift Leader must ensure customer satisfaction and good service within a reasonable time.
He or she must control the fluidity of taking orders and the speed of service.
He or she must ensure the best loyalty of customers and lead corrective actions in response to customer comments.
Operational in the field, the Shift Leader must be present in the kitchen, at the counter and in the catering room in order to help its employees if necessary and limit the waiting time for customers. He or she is the manager in charge of the shift.
6. Operational management :
The Shift Leader manages the daily life of the entire restaurant in compliance with Burger King® standards.
He or she participates in and ensures the application of the restaurant opening and closing procedures. It guarantees the correct application of quality indicators and implements corrective actions if necessary. It enforces Burger King® health and safety standards. • He or she ensures the proper use and proper functioning of the restaurant equipment. He or she participates in the management of the supply of raw materials and orders of maintenance products, manages the monitoring of stocks of goods.
7. Team management:
He or she actively participates in workforce management: He or she assists the Store Manager in the recruitment of its employees, their integration, and their training (administrative follow-up, respect of deadlines). He or she also organizes their performance appraisal interviews.
He or she draws up the schedules, established in line with the restaurant's productivity forecasts and activity flows. He or she plays the role of animator. He or she leads pre-rush briefings and end-of-service debriefings. He or she guarantees a good team spirit by motivating his/her collaborators and punishing them if necessary.
3 - Qualification and skills required :
Required conditions: BAC obtained (or equivalent) / BAC +2
8. Knowledge / Professional Skills:
9. Customer reception
10. Knowledge of sales techniques
11. Collection procedure
12. Culinary production technique
13. Team leader
14. Mastery of hygiene and food safety rules
15. Inventory management
16. Knowledge of social legislation
17. Recruitment technique
18. Individual qualities expected:
19. Sense of contact and customer satisfaction
20. Ease of expression, capacity in team management
21. Dynamism and reactivity
22. Compliance with standards and processes
23. Punctuality, thoroughness and availability
24. Taste for teamwork
25. Versatility and adaptability
26. Good presentation
27. Initiative, proactivity
4 - Salary package:
28. Employment contract of indefinite duration
29. Hourly
30. Remuneration: according to the grid in force within the company